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Celery & Celery Root Soup

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I created this super comfort food soup after discovering celery root (celeriac) thanks to my European husband. I combine typical American green celery stalks and leaves with celeriac, which extra enhances the soup's flavor and makes it even creamier with just milk. No real cream needed. I top mine with croutons and extra celery leaves. Can easily be made vegetarian.

Yield

4
servings

Prep

20
min

Cook

40
min

Ready

60
min

Ingredients

Amount Measure Ingredient Features
3 Tbs butter
melted in medium soup pot
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3 large stalks celery
chopped
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1 cup celeriac root
peeled and finely chopped
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1 medium onions
chopped
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3 cups chicken broth, low salt
(or vegetable broth)
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1 Tbsp italian parsley
(or lovage), chopped
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1 ½ cups milk
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salt
to taste
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black pepper
ground, to taste
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croutons
to garnish
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celery leaves
to garnish
*

Ingredients

Amount Measure Ingredient Features
3 Tbs butter
melted in medium soup pot
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3 large stalks celery
chopped
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237 ml celeriac root
peeled and finely chopped
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1 medium onions
chopped
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710 ml chicken broth, low salt
(or vegetable broth)
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1 Tbsp italian parsley
(or lovage), chopped
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355 ml milk
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0 salt
to taste
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0 black pepper
ground, to taste
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0 croutons
to garnish
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0 celery leaves
to garnish
*

Directions

Melt butter in a medium-size pot. Add celery, celery root and onion. Saute until light golden brown.

Add broth. Simmer for 25 minutes or until the celery root is tender.

Add parsley (or lovage) to pot and let soup cool a bit. Puree vegetables in pot with hand blender, or in regular blender (working in batches and then returning to the pot). The blended soup base will be thick.

Add milk and salt and pepper to taste. Slowly reheat soup to just a simmer, and then serve in soup bowls topped with some croutons and celery leaves, if desired.



* not incl. in nutrient facts Arrow up button

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